1 med. onion
1/4 lb. butter
2 c. cooked squash
2 eggs
1 (10 3/4 oz.) can cream of chicken soup
2 c. crumbled corn bread
Salt & pepper to taste

Chop onion and saute lightly in butter; mash squash with fork. Combine onion and butter mixture with slightly beaten eggs; add cream of chicken soup, undiluted, squash, cornbread, salt and pepper. Mix well and pour into greased casserole dish. Bake at 350 degrees for 20 to 25 minutes.